She Crab Soup

This She Crab Soup is a creamy, rich Southern classic that feels gourmet but comes together in just 30 minutes. It’s the perfect comfort dish for busy weeknights, date nights at home, or cozy weekends when you want something restaurant-quality without all the effort. With sweet crab meat, a silky texture, and a hint of sherry, this soup is sure to impress every time.

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She Crab Soup

Why You'll Love This She Crab Soup Recipe

• Quick prep and cook time: Ready in about 30 minutes — perfect for busy schedules

• Restaurant-worthy taste at home: Feels fancy but uses simple, accessible ingredients

• Rich and satisfying: Creamy, flavorful, and filling without needing sides

• Perfect for entertaining: Elegant enough for guests or special occasions

• One-pot simplicity: Minimal cleanup required — just one saucepan!

• Make-ahead friendly: Reheats beautifully for easy lunches or dinner leftovers

• Budget-friendly seafood option: Feels luxurious without a high price tag

• Customizable flavor: Easy to adjust spice, creaminess, and texture to your liking

Cooking Tips & Tricks

• Cooking Tip: Dry white wine, chicken broth or vegetable broth can be substituted for cooking sherry

• Use fresh or high-quality lump crab meat: It makes a huge difference in flavor and texture

• Don’t overcook the crab: Add it toward the end to keep it tender and sweet

• Whisk constantly while adding cream: Prevents lumps and ensures a smooth, creamy base

• Simmer gently, don’t boil: Boiling can cause the cream to separate or curdle

• Taste as you go: Adjust salt, Old Bay, and sherry gradually to balance richness

She Crab Soup Recipe

Prep Time: 15 mins | Cook Time: 15 mins. | Servings: 6-8

Ingredients

• 4 T. butter

• 3 T. all-purpose flour

• 1 T. Old Bay seasoning, plus more for serving

• 1/2 tsp. kosher salt

• 4 c. heavy cream

• 2 T. cooking sherry, or more to taste

• 1 T. lemon juice

• 16 oz. lump crab meat

• chives, finely chopped for garnishing\

Let's Get Started!

1. Melt butter in a saucepan over a medium heat. Add flour, Old Bay, and salt to the melted butter. Whisk until fully incorporated, about 1 minute.

2. Gradually pour in heavy cream one cup at a time while whisking vigorously. Bring mixture to a boil, then immediately reduce heat to low. Gently stir in crab meat and simmer for 15 minutes, stirring occasionally.

3. Add sherry and lemon juice, cook for 1 minute. Taste the soup and adjust the seasoning as necessary.

4. Ladle soup into bowls and top with a sprinkle of Old Bay seasoning and chopped chives for garnish.